Journal of Food Engineering 74 (2006) 424429

www.elsevier.com/locate/jfoodeng

Peroxidase inactivation and colour changes

during ohmic blanching of pea puree
Filiz Icier

a,*

, Hasan Yildiz b, Taner Baysal

Food Engineering Department, Engineering Faculty, Ege University, 35100 Bornova, Izmir, Turkey
Food Engineering Department, Engineering Faculty, Celal Bayer University, 45140, Muradiye, Manisa, Turkey
Received 20 October 2004; accepted 7 March 2005
Available online 10 May 2005

Abstract
Ohmic heating is an alternative fast heating method for food products. In this study, the pea puree samples were blanched ohmically and conventionally. The ohmic blanching was performed by application of four dierent voltage gradients in the range of 20
50 V/cm. The puree samples were heated from 30
C to 100
C and held at 100
C to achieve adequate blanching. The conventional
blanching was performed at 100
C water bath. The ohmic blanching applied by using 30 V/cm and above voltage gradient inactivated peroxidase enzyme at less time than the water blanching. The ohmic blanching at 50 V/cm gave the shortest critical inactivation time of 54 s with the best colour quality. First order reaction kinetics adequately described the changes in colour values during
ohmic blanching. Hue angle is the most appropriate combination (R2 = 0.954), which describes closely the reaction kinetics of total
colour changes of pea puree for ohmic blanching at 20 V/cm.
 2005 Elsevier Ltd. All rights reserved.
Keywords: Ohmic; Blanching; Pea puree; Colour; Peroxidase; Kinetic model

1. Introduction
Pea puree is one of the natural ingredients used in
baby food processing. Blanching of puree is as important as the sterilization process to enhance the quality
of baby foods. Enzyme inactivation and the colour
improvement are major objectives in blanching. Long
blanching time during water blanching of vegetable
purees has adverse eects on the quality and yield of
the product. In addition water blanching may create
an environmental problem by considerably increasing
processing waste water.
Ohmic heating can be used as an alternative blanching system for vegetables (Mizrahi, 1996). It is based
*
Corresponding author. Tel.: +90 232 3884000/3021; fax: +90 232
3427592.
E-mail addresses: cier@food.ege.edu.tr, cier@gmail.com (F.
Icier).

0260-8774/$ - see front matter  2005 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2005.03.032

on the passage of electrical current through a food product that serves as an electrical resistance (Icier, 2003;
Reznick, 1996; Sastry & Salengke, 1998). Heat is generated instantly inside the food. The amount of heat generated is directly related to the current induced by the
voltage gradient in the eld, and the electrical conductivity (Sastry & Li, 1996). Mizrahi (1996) reported that
blanching by ohmic heating considerably reduced the
extent of solid leaching as compared to a hot water process and had short blanching time regardless of the
shape and size of the product.
Peroxidases are known to be the most heat stable enzymes in vegetables, and their inactivation is usually
used to indicate the adequacy of blanching (Akyol, Bayindirli, & Alpas, 2004). Browning in juice and purees
during manufacture and storage was of vital interest
for the industry (Garza, Ibarz, Pagan, & Giner, 1999).
Changes in food colour can be associated with its previous heat treatment history. Various reactions such as

F. Icier et al. / Journal of Food Engineering 74 (2006) 424429

425

Nomenclature
a.c.
a
b
C
C0

alternating current
measured tristimulus colour value, showing
redness and greenness (dimensionless)
measured tristimulus colour value, showing
yellowness and blueness (dimensionless)
measured colour value(s) at any time t
(dimensionless)
calculated tristimulus colour value (L, a, b) or
a combination of them, at zero time (dimensionless)

pigment destruction and non-enzymatic browning reactions, can occur during heating of fruits and vegetables
and therefore aect their colour. Colour can be used
as a quality indicator to evaluate the extent of deterioration due to thermal processing (Avila & Silva, 1999).
Although several kinetic studies have been made to
evaluate the colour changes of food purees during hot
water blanching (Ahmed, Shivhare, & Debnath, 2002;
Ahmed, Shivhare, & Ramaswamy, 2002; Ahmed,
Shivhare, & Singh, 2004; Avila & Silva, 1999; Barreiro,
Milano, & Sandoval, 1997; Garza et al., 1999; Ibarz,
Pagan, & Garza, 1999, 2000; Silva & Silva, 1999;
Zanoni, Pagliarini, Giovanelli, & Lavelli, 2003), no
published data has been found in the literature discussing the eects of ohmic blanching on colour kinetics of
pea puree.
The objectives of this study were (i) to determine the
critical peroxidase inactivation time for ohmic blanching
of pea puree applied at dierent voltage gradients and to
compare it with water blanching, (ii) to determine the
eect of voltage gradient on colour values of ohmically
blanched pea puree, (iii) to compare the colour of the
puree blanched by both methods, and (iv) to evaluate
the colour change kinetics during ohmic blanching.

2. Materials and methods

2.1. Methodology
The pea puree samples were prepared by grinding the
fresh pea obtained from local market. The samples were
sandwitched between two electrodes in the test cell and
were heated ohmically by using four dierent voltage
gradients in the range of 2050 V/cm, at 50 Hz a.c.
Ohmic heating experiments were conducted in laboratory scale ohmic heating system consisting of a power
supply, an isolating transformer, a variable transformer
and a microprocessor board. The detailed technical
information about the system used has been given in
Icier and Ilicali (2005). A Teon coated electronic tem-

k
k0
k1
L
t
WB

rate constant during blanching (min
1)

zero order reaction constant during blanching (min
1)
rst order reaction constant during blanching
(min
1)
measured tristimulus colour value, showing
lightness (dimensionless)
time (min) in Eq. (2), (s) in Table 1
water blanched

perature sensor (Omega Eng. Inc., Stanford, CT) with

a compression tting was used to measure temperature
at the dierent sections of the sample in the test cell.
The microprocessor board monitored the temperatures,
current and voltage applied and transmitted this information to the microcomputer at constant time intervals
(1 s). Response characteristics of the Teon coated electronic temperature sensors for high-voltage gradient
heating cases were determined. Since microcomputer
settings were made by considering temperature lags during heating, the given temperatures were corrected temperature values for ohmic heating runs. This allowed
real-time calculation of the total power input to the sample at any given time. The samples were poured through
a temperature measurement port; the electronic temperature sensors were inserted and tted. The distance between two electrodes was 0.03 m and the diameter of
the electrodes was 0.025 m. After the system was sealed,
the sample was ohmically heated up to a temperature of
100
C at 50 Hz frequency using dierent voltages to obtain dierent voltage gradients of 20, 30, 40 and 50 V/
cm. The puree samples were heated from 30
C to
100
C, and the temperature was hold constant at
100 1
C to obtain eective peroxidase enzyme inactivation by adjusting power on and o during ohmic
blanching. Temperature of each sample was assumed
uniform in the cell, since the maximum dierence among
the measured temperatures at dierent locations was
approximately within 1
C. The experiments were replicated three times. The average temperature of heating
experiments was taken as the measured temperature values. The time constants of Teon coated temperature
sensors were determined by calibrating them in standard
calibration solutions (Omega Eng. Inc., Stanford, CT).
Since it was aimed to investigate whether peroxidase
was completely inactivated, peroxidase inactivation
analysis described by Cemeroglu (1992) was used. This
method is practical and is used in on-line determination
of blanching eciency in food industry. 5 mL water was
poured into 5 g of puree sample, 1 mL 0.5% guaiacol
solution and then 1 mL 0.08 % H2O2 solution were

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F. Icier et al. / Journal of Food Engineering 74 (2006) 424429

added. It was observed whether the colour changed into

brown within 30 s. If colour change had not been observed at the end of this period, it meant that peroxidase
was completely inactivated.
Critical peroxidase inactivation time for ohmic heating was dened as some of the heating time required to
reach 100
C and holding time at 100
C required for
complete inactivation. Critical inactivation time for
water blanching was determined only by taking account
of holding time in water at 100
C.
Colour of pea puree blanched by both methods were
measured by using Minolta (Model 508 D) based on
three-colour co-ordinates, namely L, a and b. The
instrument was calibrated against a standard white reference tile covered with stretch lm (L0 = 98.76, a0 =

0.21, b0 = 0.02). A glass cell containing the blanched
puree was covered with stretch lm and placed directly
into the colorimeter and post processing L, a and b
values were recorded. Five replicates of colour measurements were taken. The combination parameters were
calculated by using tristimulus values measured. Hue
angle values were calculated by using Eq. (1) (Baysal,
Icier, Ersus, & Yildiz, 2003; Heimdal, Kuhn, Poll, &
Larsen, 1995);
 
 

1 b
1
Hue angle tan  
a
The colour values of pea puree blanched for 115 min at
20 V/cm and the data were statistically analysed using
SPSS 11.0.1 Statistical Package Program (SPSS, 2001).
One way Anova, paired t-test and linear and non-linear
regression were used to analyse the eect of the process
variables on the inactivation times and colour changes
of the puree.
2.2. Kinetic modeling
The degradation of colour has been found to follow
rst order reaction kinetics (Ahmed et al., 2004; Avila
& Silva, 1999; Shin & Bhowmik, 1995). Following these
studies, it was reasoned that the change of colour of pea
puree during ohmic heating follows the rst order kinetic model
C
expkt
2
C0
It is not always possible to apply kinetics as simple as
rst order or zero order to describe the colour changes
in fruit purees since these changes can not be only due
to the Maillard reaction, but also due to the thermal
destruction of pigments present in the samples (Ibarz
et al., 1999). That is why a combined kinetics has been
developed; a rst stage of coloured polymeric compound
formation following a zero order kinetics, the second
stage supposes decomposition of the coloured polymers
into non-coloured compounds following a rst order
kinetics (Garza et al., 1999);

k0

sugars aminoacids ! coloured polymers

k1

pigments ! non-coloured products

The changes for negative colour values of pea puree can

be written as
dC
k0
k1C
dt

Eq. (5) can be integrated with limited conditions for initial time, at t = 0 C = C0. The two stage combining process expressed by Ibarz et al. (1999) was modied as


k0
k0
C


C 0 exp
k 1 t
6
k1
k1
In this study, two step kinetic modelling was used. In
rst step, conventional equation for rst order reaction
kinetics was used for all colour parameters. In second
step, the two stage mechanism in kinetic modelling
was applied to the colour parameter, which well described the colour changes in previous step in kinetic
modelling.

3. Results and discussion

The pea puree was blanched ohmically by using the
voltage gradients of 20, 30, 40 and 50 V/cm and by water
blanching at 100
C. Eciency of blanching was tested
by determination of peroxidase inactivation (Table 1).
The typical ohmic blanching curve is shown in Fig. 1.
The time required to reach 100
C decreased as the voltage gradient increased (Table 1). It can be explained by
increased heat generation with time at higher voltage
gradients. Similar eect of voltage gradient on the ohmic
heating rate of fruit concentrates was explained in Icier
and Ilicali (2004). It was also observed that the time required for the inactivation of this enzyme changed with
the voltage gradients applied.
Critical inactivation time decreased as the voltage
gradient increased. Further, critical inactivation time
for water blanching was longer than that for ohmic

Table 1
The critical inactivation times of peroxidase in pea purees blanched by
ohmically and conventionally
Blanching
method

Voltage
gradient
(V/cm)

Heating time
(s) (30100
C)

Ohmic
blanching

20

516

60

576

30
40
50

141
74
54

60
30
0

201
104
54

300

300

Water
blanching

Holding time
at 100
C (s)

Critical
inactivation
time (s)

F. Icier et al. / Journal of Food Engineering 74 (2006) 424429

Temperature (C)

120
100
80
60
40
20
0
0

20

40

60

80

100

120

140

Time (s)
Fig. 1. Ohmic blanching curve for pea puree at 40 V/cm voltage
gradient.

blanching (Table 1). It was also observed that the temperature distribution during ohmic blanching of pea
puree was more uniform than water blanching. At high
voltage gradients, the electrical current passing through
the samples was higher. It is thought that the electrical
eect was also important on blanching eciency. Below
30 V/cm, the energy dissipated during ohmic blanching
was lower than water blanching, so the longer inactivation time was achieved at 20 V/cm (Table 1). Mizrahi
(1996) has also reported that 2 min blanching time by
ohmic heating of whole large vegetables had similar effects with 4 min water blanching. It was demonstrated
that leaching of solutes during blanching had also followed the same pattern regardless of the heating
method. It was also concluded that the energy dissipated
by the electric current passing through the samples was
capable of heating it uniformly and very fast regardless
of its shape or size.
Statistical analysis showed that the eect of voltage
gradient on inactivation time was signicant (P <
0.01). In addition, the ohmic blanching critical inactivation times were also statistically dierent from water
blanching (P < 0.01).
The colour parameters (L,
a, b and combination parameters) of purees blanched for the critical
inactivation times and fresh pea puree are given in Table
2. Ahmed, Shivhare, and Ramaswamy (2002) discussed

427

that the combination of colour parameters (Lab,

La/b, etc.) was more eective than single tristimulus
values to evaluate the overall colour changes of fruit
purees. In the present work, the combination parameters
of
Lab,
b/a,
Lb/a and hue angle were used
to evaluate the eect of ohmic blanching on colour
changes of pea purees.
The negative a and positive b values shows the
greenness and yellowness, respectively. The browning
for pea puree can be explained by higher hue angle,

b/a and
Lb/a values. As greenness decreased,

b/a increased. As shown in Table 2, the blanching
for critical inactivation times by both methods increased
the greenness but also decreased the browning of pea
puree. The blanching method aected the browning of
purees. The colour values, except b and
Lab, of
water blanched sample were statistically dierent than
that of each purees blanched ohmically (P < 0.01).
The
b/a,
Lb/a and hue angle values of water
blanched pea puree were lower than only that of puree
blanched by 20 V/cm. The eect of voltage gradients
on colour of pea puree were also found as signicant
(P < 0.01). The ohmic blanching for critical inactivation
times by applying 40 and 50 V/cm voltage gradients resulted in similar colour values and also lower browning
than others.
To characterize the colour changes of pea puree during ohmic blanching, 20 V/cm was chosen as an example, as a result of longest inactivation time and being
able to observe the colour changes practically.
b/a,

Lb/a and Hue angle increased and
a decreased with the ohmic blanching time (Table 3). The
colour parameters given in Table 3 were used to explain
the colour degradation kinetics. Colour parameters except L and b followed the rst order kinetics. Several researchers (Ahmed & Shivhare, 2001; Ahmed,
Kaur, & Shivhare, 2002; Ahmed, Shivhare, & Raghavan, 2000; Ahmed, Shivhare, & Sandhu, 2002; Ibarz,
Pagan, & Garza, 2000; Shin & Bhowmik, 1995) have
also reported that colour degradation kinetics follows
a rst order reaction kinetics. The colour changes by

Table 2
The colour values of pea purees blanched at critical inactivation times
Method

Voltage
gradient
(V/cm)

a

b/a

Lb/a

Lab

Hue angle

Fresh puree

52.30 1.67a,b

12.12 1.01e

39.07 2.88a,b

3.23 0.11e

168.8 10.27e

24795.3 3165.7e

72.77 0.55e

Ohmic
blanching

20
30
40
50

55.89 0.26c
53.51 1.19b
51.77 0.52a
53.84 0.47b

16.06 0.48d
17.95 0.48c
17.88 0.36c
21.14 0.19a

39.88 1.39b
38.72 0.69b
36.44 0.94a
43.15 0.09c

2.48 0.03a
2.16 0.04c
2.04 0.05d
2.04 0.01d

138.8 0.76a
115.5 4.46c
105.5 1.47d
109.9 0.22d

35809.9 2243.8b,c
37208.3 1734.6b
33731.2 1220.1c
49123.7 949.1a

68.07 0.20a
65.13 0.39c
63.87 0.53d
63.89 0.16d

Water
blanching

57.79 0.79d

18.99 0.30b

42.37 1.40c

2.23 0.04b

128.9 1.25b

46487.8 1620.2a

65.85 0.41b

a,b,c,d,e

For the same colour parameter, mean values followed by the same letter are not signicantly dierent (P < 0.01).

428

F. Icier et al. / Journal of Food Engineering 74 (2006) 424429

Table 3
The mean values and standard deviations of colour parameters of pea purees blanched ohmically at 20 V/cm
Holding time (min)

a

b/a

Lb/a

Lab

Hue angle

0
1
2
3
10
11
13
14
15

55.77 1.08
55.89 0.26
53.92 0.77
55.43 1.02
54.16 0.53
54.35 0.30
55.84 0.76
54.53 1.16
48.00 0.21

16.80 0.74
16.06 0.48
15.79 0.29
13.17 0.49
12.48 0.25
10.56 0.94
8.82 0.14
9.18 0.27
6.87 0.47

40.10 1.64
39.88 1.39
40.93 1.08
36.25 0.93
38.43 0.85
35.39 2.03
37.14 1.54
37.99 1.42
31.95 1.44

2.39 0.12
2.48 0.02
2.59 0.10
2.75 0.06
3.08 0.01
3.36 0.12
4.21 0.24
4.14 0.20
4.65 0.11

133.23 6.45
138.80 0.76
139.87 7.41
152.61 2.45
166.74 1.35
182.51 5.71
226.72 7.83
225.50 6.46
223.35 6.19

37585.69 2504.41
35809.92 2243.84
34839.97 962.80
26497.70 2081.22
25984.46 828.80
20387.17 2957.20
18290.14 771.89
19024.28 743.39
10558.23 1169.02

67.28 1.00
68.09 0.20
68.90 0.80
70.06 0.38
72.01 0.06
73.42 0.56
76.23 0.28
76.40 0.64
77.87 0.29

time were dened by exponential relation given in Eq.

(2). The kinetic constants of this relation for dierent
voltage gradients during ohmic blanching were given
in Table 4. The negative sign of reaction constant was
indication of decreasing trend. Regression coecient
was considered as the basis to select the appropriate
combinations, which well described the rst order reaction. It was found that Hue angle was the most appropriate combination, which described closely the rst
order reaction kinetics of total colour changes of pea
puree for ohmic blanching at 20 V/cm.
a,
b/a
and
Lb/a were also adequate to describe the colour
degradation. Ahmed, Shivhare, and Ramaswamy (2002)
have examined the dierent combinations of Lab,
La/b, Lb/a, L/ab. They found that the combinations of Lab and DE were adequate to describe the
rst order kinetics of red chilli puree as a result of higher
regression coecients than others. Total colour includes
the changes by non-enzymatic browning in addition to
the degradation of green colour. Total colour may therefore be used as the quality indicator instead of green colour during thermal processing of green purees as
mentioned in Ahmed, Shivhare and Debnath (2002).
Garza et al. (1999) applied rst order reaction kinetics for non-enzymatic colour changes of peach puree
during thermal treatment and found the reaction rate
constant of 71 4 10
3 min
1 for L/L0 colour

Table 4
Kinetic parameters for colour change of pea puree during ohmic
blanching at 20 V/cm
Colour
parameter

k
(min
1)

C0

k0
(min
1)

k1
(min
1)

R2a

L

a
b

b/a

Lb/a

Lab
Hue angle
Hue angleb

0.0038

0.0458

0.0084
0.0394
0.0353

0.0563
0.0088

55.79
16.75
40.03
2.37
132.41
37271
67.53
67.39

1.2692

0.0088

0.272
0.911
0.428
0.925
0.911
0.869
0.954
0.935

a
b

Non-linear regression coecient.

By using two stage mechanism in kinetic model.

parameter at 98
C water bath. Ibarz et al. (1999) reported the rst order reaction rate constant of L value
of pear puree processed at 98
C water as 0.65
10
3 min
1. Ahmed et al. (2004) studied on colour
kinetics of coriander leaf puree and found that the reaction constants for a value at 95 and 110
C were
0.0069 and 0.0145 min
1 respectively. The reaction
constants for Lab value for same temperatures were
0.0085 and 0.0134 min
1, respectively.
The zero and rst order reaction kinetics constants
described by Hue angle was also determined by using
two stage mechanism in kinetic modelling and given in
Table 4. The similar regression coecient with that of
the conventional rst order kinetics equation for Hue
angle was obtained. Ibarz et al. (1999) explained that
the two stage mechanism in colour changes of fruit
purees could be used to evaluate the colour formation
and colour destruction. Similar evaluation was also
made in the present work. Since the zero order reaction
rate constant was obtained higher than the rst order
reaction constant, it was concluded that colour formation could be higher than colour destruction during
ohmic blanching.

4. Conclusion
Ohmic blanching can be used as an alternative
method for pea puree. It inactivates the peroxidase enzyme at lower processing time than conventional water
blanching. As the voltage gradient increases the critical
inactivation time decreases during ohmic blanching.
The ohmic blanching above 20 V/cm gives better colour
values than the water blanched puree at critical peroxidase inactivation times. The eect of voltage gradient
during ohmic blanching on the colour of puree was signicant (p < 0.01). The colour changes of pea puree follow rst order reaction kinetics. Hue angle is the most
appropriate combination (R2 = 0.954), which describes
closely the reaction kinetics of total colour changes of
pea puree for ohmic blanching at 20 V/cm. Further work
should be made to contribute to the validation of ohmic
heating technology for use in innovative applications.

F. Icier et al. / Journal of Food Engineering 74 (2006) 424429

Acknowledgement
This study was nancially supported by Ege University Scientic Research Projects Fund, EBILTEM Project no: 03/BIL/024, Turkey.

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